Did the egg or chicken come first? One of life’s most debated and discussed dilemmas since the era of ancient philosophers. Till now, some researchers say the chicken must have come first as the formation of eggs is only possible with the presence of the hen’s ovaries. Then the opposing question is, what did the first chicken come out of? We can spend all the remaining days of our life to debate on this, as did those ancient researchers, yet one thing is for sure; they are both important! Especially to enjoy the wide selection of savoury dishes our local food scene boldly exploits, from humble home kitchens, to frenzied hawkers and even to the fine delights of restaurants.

Today’s story is about the egg. The little guy who works behind the scene, the unsung hero of most dishes and deserts. Will one usually notice the egg in chocolate molten lava cakes, or the Italian tiramisu? At times the egg hides it’s humble presence from the consumer, while on other occasions it flaunts and prances and calls attention to itself, eggs Benedict for one and in Asian dishes atop a bowl of Japanese Ramen; Hanjuku or Ajitsuke Tamago. These slightly runny eggs bask in its full glory boasting in the precise timing, heat and effort in its preparation, not any amateur attempt. Knowing the benefits, we must avoid the risks as well. Tummy aches and an unsettled stomach will no doubt ruin even the best days at work, especially in Singapore where majority of time spent is thinking something food related. Apps and websites strive on this demand and bring the necessary convenience, how terrible to have all these power at one’s fingertips and not able to enjoy or reap the benefits due to that annoying tummy ache.

Why take the risk from such enjoyment? The Egg Story is solely brought to you by N&N Agriculture Pte Ltd, Singapore’s only pasteurized fresh eggs. Unlike most eggs, these quality eggs high in Omega 3 & 6 and vitamin E are stringently bathed in an all-natural water bath, it’s temperature heats the eggs in their shells to eliminate Salmonella Enteritidis (SE) bacteria and Bird Flu Virus (if present inside and outside the eggs), all while being monitored and computer controlled. Lower in cholesterol, and it’s bacteria removed, children, pregnant women, elderly, and the those whose immunity are vulnerable and anybody who enjoy having their eggs lightly cooked with runny yolks would now be able to be more at ease and able to indulge in the wholesome goodness of Egg Story eggs. Its prominent properties are the petite P laser engraved atop the pasteurized egg, marking its assured quality and to be stored in the chiller for maximum freshness. The Egg Story eggs will stand out in the chiller corner in selected outlets of major supermarkets, packed in 500g, 550g and 600g.
Continue reading →